Beetroot Hummus

A colourful and delicious dip

45 Minutes

Serves 8

What you'll need…

  • 250g Beetroot
  • 400g Tin of chickpeas
  • 1 Teaspoon cumin seeds
  • 1 Garlic clove
  • 1 Teaspoon ground coriander
  • 1/2 Teaspoon sea salt
  • 2 Tablespoons extra virgin olive oil
  • 2 Tablespoons lemon juice
  • Black pepper
Depositphotos 108193834 s 2019

The method

1

Begin by peeling your beetroot and boiling until soft (around 30-40 minutes). Set aside and allow to cool, then roughly chop.

2

Gently fry the cumin seeds in a dry pan for 1-2 minutes before removing from the heat.

3

Place the boiled beetroot, chickpeas, garlic, coriander, and olive oil into a food processor. Add the cumin seeds and lemon juice and then add pepper to your taste. Blitz until smooth.

4

Make sure you taste and season to your liking, enjoy!

Recipe from BBC.

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